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Veggie-Chickpea stew with Peanut Butter Sauce

Veggie-Chickpea Stew Recipe


Veggie stew or wok (I’m nor sure what would be the best term for the dish as the veggies are cut in wok-style, but cooked covered) is one of these easy and quick recipes that come handy when you are really hungry or in a hurry.




  • 2 leeks, chopped
  • 3 carrots, cut into ribbons
  • 4 garlic cloves, minced
  • a big handful of flat beans, cut into smaller pieces
  • 2 small or 1 big red bell pepper, cut into ribbons
  • 2 summer squashes, cut into ribbons
  • freshly ground black pepper
  • 23 tsps. oregano
  • 2 cans/jars unsalted chickpeas (480g net weight), washed and drained



  1. Add 2tbsp water on a large skillet. Once the water starts to sizzle, add leeks, carrots, garlic and flat beans to the skillet. Sautee covered for 5 minutes. Add water one tbsp. at a time if necessary to prevent sticking.
  2. Add black pepper, oregano and red bell peppers to the skillet. Stir and sautee covered for another 4 minutes.
  3. Finally add summer squash ribbons and chickpeas, and sautee until the summer squash is ready (still a bit crunchy).
  4. In a small bowl or glass mix together all sauce ingredients. Add enough liquid to make the mixture pourable.
  5. Add the sauce to stew in the end and stir well.

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